Pasta - Calabrian Struncatura
The selection of semolina originated only from the best durum wheat, the bronze drawing, the respect the slow drying process at low temperatures, allow us to produce pasta with a high content of protein, great nutritional value and excellent cooking resistance; wrinkly pasta that retains unaffected all of its organoleptic qualities.
Our pasta range offers classic shapes and the most typical sizes of the old Calabrian tradition, such as Fileja di Tropea, produced even in flavored series.
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
The recipes that are suitable for this type of pasta are of simple and village origin. Stroncatura is delicious with anchovies and bread crumbs, either simply with garlic, oil and hot pepper.
Handcrafted product dried at low temperatures.
Available in 500g packs.
Ingredients: Durum wheat semolina | Water
Energy: 1511 KJ - 356 kcal (values per 100g).
Saturated fat: 0.3g
Tips for perfect cooking Use 6 liters of water per 500g. Add salt and when the water boils, add the pasta. Stir from time to time.
When cooked, drain and season to taste.
Cooking time: 10-12 min.